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Friday, November 19, 2010

Peanut Butter Blossoms

These are pretty traditional, and there isn't much I've done to alter things. They are a holiday staple--I mean, who doesn't love chocolate and peanut butter? Ok, my mom doesn't but she's weird and doesn't like peanut butter. Plus, it's candy and cookies. Two of my favorite food groups. I got this recipe from Now...You're Cooking and it is attributed to Dana Jago from Loudon, Tennesee.

I like to make these both with the typical Hershey's Kiss, but I've also taken to making them with Reese's Cups and they are awesome. This year when I went to buy the Reese's Cups, I came across bell-shaped Reese's and though they would be a cute holiday addition. Better in theory than in practice. I didn't account for the top of the bell melting as much as it did. So now I just have an interesting looking chocolate thumbprint. But they are still mighty tasty!

I also failed to read the yield on this recipe, so I didn't buy enough bags of bells. Luckily I had half a bag of cups at home. And when I ran out of those, I found a bag of kisses. So the moral of the story is make sure you have enough candy on hand to make these, or mix and match your favorites! And if you end up with too much candy, I think you'll figure out what to do with it.

In a large bowl mix together flour, salt and baking soda. Set aside. In another bowl, cream butter and peanut butter, scraping sides of bowl as necessary, until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth.

Gradually mix in the flour mixture, adding in batches. Scrape dough into large ball, ensuring all flour is incorporated.

Form dough into 1 inch balls.

Roll in additional sugar and place on a parchment or Silpat lined baking sheet, about 2 inches apart.

Bake in a 375 degree F oven for 8 minutes. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking. Remove cookies from oven and quickly place one unwrapped candy in the center of each cookie.

Return to the oven and bake for 2 more minutes.

Cool on cookie sheet for a few minutes, then move to complete cooling on rack.

For storage, you must let the chocolate set completely or you'll have a chocolatey mess. Allow to cool on rack, and then I suggest putting one layer of cookies in your container and popping it in the freezer for 5 minutes. Then place a piece of wax paper on top and repeat layers.